Pork Tenderloin With Cranberry Sauce

• 2 pieces Pork tenderloin
• 1 piece Onion
• 3 cloves Garlic
• 2 cups Cranberries (fresh or frozen)
• 1 sprig Rosemary
• 1/2 cup Red Wine
• 1/2 cup Chicken Broth
• from 1/2 orange slice Orange Zest
• from 1/2 orange slice Orange Juice
• 1/4-1/3 cup Maple Syrup
• 3 tablespoons Dijon Mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

1. Preheat oven to 400 degrees with cast iron skillet.
2. Pat dry the tenderloin and generously season with salt and pepper.
3. Sear tenderloin in skillet until all sides are browned. Remove from pan and set aside.
4. Add onion to skillet and cook until softened.
5. Add garlic and cook until fragrant.
6. Deglaze the pan with wine and bring to a simmer.
7. Add remaining ingredients and bring to a simmer.
8. Nestle the pork into the pan and transfer to the oven.
9. Cook for 20-30 minutes or until internal temperature of the tenderloin is 155-160 degrees.

tenderloin, onion, garlic, cranberries, rosemary, red wine, chicken broth, orange slice, orange slice, maple syrup, dijon mustard, salt, pepper

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-cranberry-sauce-5624434853de6d0d5cdef8ce (may not work)